Chocolate Chip-Ricotta Cake
Author: Nicole
Ingredients
  • 1 cup mini semi-sweet chocolate chips
  • 1-2/3 cups plus 1 tablespoon (divided) regular or gluten-free all-purpose flour (see Notes)
  • 1-1/4 cups granulated sugar
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 3 large eggs
  • 1-2/3 cups (15 ounces) whole milk ricotta cheese
  • 1 tablespoon vanilla extract
  • 12 tablespoons (1-1/2 sticks) unsalted butter (melted and cooled slightly)
  • Powdered sugar for dusting both the pan and the finished cake
Instructions
  1. Preheat the oven to 350°F. Spray a 9-inch springform pan with oil and dust with powdered sugar (or use a flour-based baking spray if you’re not avoiding gluten). (See Notes.)
  2. Set aside 1 tablespoon of chocolate chips. In a small bowl, toss the remaining chocolate chips with 1 tablespoon regular or gluten-free all-purpose flour. (This prevents the chocolate chips from settling to the bottom of the pan.) Set aside.
  3. In a medium bowl, whisk together 1-2/3 cups regular or gluten-free all-purpose flour, granulated sugar, baking powder, and Kosher salt. Set aside.
  4. In a large bowl, whisk together the eggs, ricotta cheese and vanilla extract until well combined.
  5. Using a rubber spatula, fold in the dry ingredients into the wet ingredients until just blended.
  6. Stir in the melted butter and flour-coated chocolate chips. The batter will be thick.
  7. Spoon the batter into the prepared pan and top with remaining chocolate chips.
  8. Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be light golden brown with sides that have slightly pulled away from the pan.
  9. Transfer the cake to a cooling rack. Let the cake cool completely before releasing the sides of the springform pan.
  10. Before serving, dust with powdered sugar.
  11. Cake keeps stored in an airtight container at room temperature for up to 3 days. You can freeze it for up to 3 months.
Notes
* For gluten-free flour, I recommend Cup4Cup Multipurpose Flour.
* I doubled the recipe and divided the batter between three loaf pans. I recommend using 1-1/4 pound loaf pans (9” x 5”) as I used 1 pound loaf pans (8-1/2" x 4-1/2") and they were a tad too small.
Recipe by Riegl Palate at https://www.rieglpalate.com/chocolate-chip-ricotta-cake/